Back in March Dom Pérignon invited nine of the world’s most innovative chefs to a three-day ‘Creative Combustion’ workshop in Paris that saw each creative talent inspire the other to create their own Creative Combustion Rosé Paradox Menu around the latest Dom Pérignon Rosé 2003.
One of those chef’s was Oliver ‘Ollysan’ Lange from London, who is head chef at The Magazine. The Magazine is a stunning restaurant in Hyde Park based in the Serpentine Gallery that has been on my list to visit for a while. The setting is bright and modern and the menu is fusion food with heavy Japanese influences. Following the Dom Pérignon Paradox experience, Oliver ‘Ollysan’ Lange created his own Rosé Paradox Menu, which will be introduced at his restaurant, The Magazine for the month of September. Oliver ‘Ollysan’ Lang says about his creation: “A fun, explosive menu inspired and created by combining global flavours.” The other night I was invited to try this beautiful new menu accompanied of course by plenty of Dom Pérignon Rosé Vintage 2003. Here are some photos of the night!
Before sitting down at our table we all admired the restaurant while enjoying a glass of Dom Pérignon and some delicious canapés; an aubergine beef tartare spoon and a crab donut style bun. The aubergine beef tartare was so good, I may have had a few of those spoons.
Once seated at our table, the head chef Oliver ‘Ollysan’ Lange (and creator of the menu) welcomed us and spoke about his inspiration for all the dishes. First up was an Amuse Bouche which was a little pastry style cone filled with something tasty. Terrible I know but I can’t actually remember what it was. Next up was a plate of Sashimi Hamachi Ceviche Style with Scallop Crisp and Mango.
How beautiful does this plate look? It was almost too pretty to touch. This was maybe one of my favourite dishes of the night, I love ceviche and sashimi and this fresh combination with the mango was delicious and it literally melted in your mouth.
Then it was sushi time. I love sushi so this selection to share was right up my street. The selection was: Big Volcano Roll // Spicy Tuna and Crispy Ginger // Smoked Trout and Shiso Roll // Surf’n Turf Roll // Salmon Nigiri and Saikyo Miso. All equally as delicious!
The main dish of the Creative Combustion menu is Pigeon with Brioche and Mushroom Essence. This dish is from Nenad the 2 star chef from Switzerland who also took part in the workshop. Pigeon is not something I eat every day of the week so it’s really nice to have something different when you’re out. If you haven’t had pigeon before, you should definitely try it next time you spot it on a menu. It has quite a rich, gamey flavour to it – a bit like dark chicken or duck. Hard to describe really, but just try it and let me know what you think! This dish was definitely delicious and a favourite for many of the guests that evening.
For dessert it was back to sharing. Now I very much like my desserts so my sharing partner that night probably wasn’t lucky to have me on his side ;) The three desserts as part of the menu (from top to bottom in photos) are: Fromage Blanc with Pomello and Almond // Poached Apricot, yeasted Miso crème and vanilla // Beetroot, yoghurt and blackberry.
I am normally more a chocolate dessert kind of girl but have to say these desserts were deliciously refreshing. My favourite was the poached apricot with the citrusy fromage blanc a close second! Together we certainly emptied those 3 bowls pretty quickly.
We all had an amazing night – great food, incredible champagne and a gorgeous setting. What more can you want? The menu is perfectly crafted to be enjoyed with the dark jewel that is the Dom Pérignon Rosé as “Dom Pérignon Rose 2003 adds freshness and vibrancy to the protein-rich textures and accompanies the discovery of each flavour.”
The Paradox Dom Pérignon Rosé Creative Combustion Menu will be served at The Magazine exclusively throughout September. Price per person is £250, including a glass of Dom Pérignon Rose Vintage 2003 to accompany each course. So if you are looking for something really special in September this would make a pretty amazing option!
Pre-booking through Magazine Restaurant only on:
Tel: 020 7298 7552